Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Mini Pizzas — The Iconic Tavola Calda Snack
Soft, fluffy Sicilian mini pizzas topped with tomato, mozzarella, oregano and olives — the beloved snack found in every bar and bakery across the island.
🛒 Ingredients
- ✓ 500 g plain flour
- ✓ 500 g semolina flour
- ✓ 700 ml water
- ✓ 100 g lard
- ✓ 50 g sugar
- ✓ 30 g salt
- ✓ Half a sachet of dried yeast
- ✓ Tomato sauce
- ✓ Black olives
- ✓ Oregano
- ✓ 300 g mozzarella
- ✓ Extra-virgin olive oil
📊 Nutritional Information
Sicilian mini pizzas — or pizzette della tavola calda — are a true icon of the island’s street-food culture. You’ll find them everywhere: in bustling bar counters, family-run bakeries, and seaside cafés. Soft, fluffy and generously topped, they capture everything that makes Sicilian comfort food unforgettable.
Their signature texture comes from an enriched dough made with lard, which gives the pizzette their pillowy softness. Topped with rich tomato sauce, melting mozzarella, fragrant oregano and a single black olive, they’re a tiny celebration of Mediterranean flavours in every bite.
Perfect for parties, picnics or a simple afternoon treat, these pizzette bring with them the warmth and conviviality of Sicilian life — one delicious little round at a time.
👨🍳 Preparation
- 1
Mix the two flours in a large bowl, make a well and add the yeast.
- 2
Pour in a little water to dissolve the yeast, then add the remaining ingredients and knead for about 10 minutes until combined.
- 3
Rest for 10 minutes, then knead again on a work surface for another 10 minutes until smooth.
- 4
Shape the dough into 100 g balls, place them on baking paper, cover and allow to rise in a warm place until doubled.
- 5
Press the balls gently with your fingers to form discs and rest for another 30 minutes.
- 6
Mix the tomato sauce with salt, oregano and a drizzle of oil.
- 7
Cut the mozzarella into small pieces and drain well.
- 8
Spread a spoonful of sauce over each disc and bake at 190°C for about 15 minutes.
- 9
Add mozzarella and an olive to each pizzetta, then bake until the cheese melts.
- 10
Serve with a drizzle of olive oil and a little extra oregano.
💡 Tips and Variations
Add ham, salami or fried aubergine for a richer topping.
A pinch of chilli in the tomato sauce gives an extra Mediterranean kick.
📦 Storage
- • Store in the fridge for up to 2 days.
- • Freeze once baked for up to 1 month.
- • Reheat in the oven at 160°C for 5 minutes before serving.
🍷 Pairing
Enjoy with a glass of Contea di Sclafani Grillo — a structured, aromatic Sicilian sparkling wine that pairs beautifully with the rich dough and tomato.
Thank you for joining us in making these classic Sicilian mini pizzas. May they bring a taste of the island’s warmth and generosity straight to your kitchen. Buon appetito!
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